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Chinese Recipe : Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs

10 servings

The chicken is de-boned, stuffed and double-boiled to make the sweet soup


  • 1 spring chicken, about 700g, cleaned


  • 80g button mushrooms, diced and blanched
  • 80g shiitake mushrooms, diced and blanched
  • 80g carrot, diced and blanched
  • 100g pork loin, blanced and diced
  • 80g lotus seeds
  • 80g gingko nuts
  • 2 tsp chicken stock powder
  • 1 tbso Shao Hsing wine
  • 1 tsp sea salt

Chicken soup:

  • 1 litre superior stock
  • 8g wolfberries
  • 1/2 tsp salt
  • 1 tsp chicken stock powder
  • 1/4 tsp sugar
  • 12 quail eggs, hard-boiled and shelled
  • 16g dried white fungus, soaked for 1 hour


  1. To prepare chicken: Remove the main carcass from the inside, leaving the whole bird , with skin intact. Rinse and drain well.
  2. Mix all the stuffing ingredients together and stuff into the cavity of the chicken, seal both ends.
  3. To prepare chicken stock: Blanch the stuffed chicken in hot water and place in the inner pot of a double boiler together with superior stock, wolfberries, chicken stock, sugar and salt. Double boil over low heat for 2 hours.
  4. To serve, place the stuffed chicken and soup in a large serving bowl. Add quail eggs and white fungus and serve hot.

Chinese Soup Recipe

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Last Modified: 08/07/12.